I have a few things on the go at the moment.

Currently Fermenting:

A toasted coconut and cacao nib stout (going for a nice chocolatey stout with a sweet coconut finish à la Mounds or Bounty bars)

Currently Drinking:

A Sorachi Ace saison with some spices brewed with Omega - Jovaru.

A Brown Ale with Applewood-Smoked Hops that I'm not too happy with how the beer turned out which is a shame because this is my favorite beer label I have ever designed

Currently Aging (fairly long term):

A 16% oaked dessert mead with Lapsang Souchong and maple syrup (it's probably somewhere around 4 years old at this point and has been blended several times over the years with various dry meads.

A bochet with cacao nibs that I'm still trying to figure out how to improve (it smells AMAZING and chocolatey but the body is too thin and acidic and just lacking in something)